To begin, preheat the oven to 180 degrees and prepare the form, Cover the parchment and grease the bottom of the butter in the fridge.

Dough. Separately, whisk the yolks and whites with the sugar and vanilla sugar. Connect whites with the yolks, knead until smooth light yellow mass. Add the sifted flour and cocoa. The finished dough should be heavy drops dripping from the blade. Pour batter into cooled molds, tap the shape of the table, went to excess air, and biscuit was no voids. Put to bake for 30 minutes. Remove the cake from the mold, cool.

Previously on the steam bath cherries thaw for 10 minutes. Then transfer to a bowl and pour the brandy, let it sit for 12 hours. Strain through a sieve, pour the sugar surface.

Tip: To cherry in the cake was juicy and not lose shape, thaw it on a steam bath.

Cream Charlotte. In saucepan, mash the eggs with the sugar. Soft butter beat with a mixer in a magnificent mass. Milk bring to, add vanilla sugar boiling. A thin stream, pour the milk into the egg mixture, stirring constantly, boil for 5 minutes. Pour the cream into a bowl, cover with foil to the body. Cool the cream before mixing with the oil, or melted butter and cream exfoliate. Parts add brewed mixture to butter and beat with a mixer. Mix the pulp with the biscuit.

Tip: add the pulp of the biscuit cream to the cake was not too bold.

Glaze. Chocolate melt on a steam bath, add the milk.

Formation of cake. Cut off the top of the cake and remove the pulp. Soak the cake brandy and cherry syrup, put the cream, then a layer of cherries, cover with a lid and cover with biscuit icing, decorate with chocolate shavings. Put in the fridge for 3 hours.

Tip: To retain the shape of the cake, before lamination cream must be cut off top and remove the pulp. To cherry juice is not allowed, lay a cream and a cherry on top.